Ingredients
Filling:
1/4 cup Corn Starch
1/4 cup Apricot Nectar, Peach Nectar or Water
1 pound Fresh Apricots, pitted and cut into quarters or 1/8 depending on size
1 cup Sugar
1 Tablespoon Lemon Juice
Pastry:
1 3/4 cups All Purpose Flour
1/4 cup ground toasted Hazelnuts*
3/4 teaspoon Kosher Sea Salt
13 Tablespoons (1 stick + 5 tablespoons)Unsalted Butter
5-8 Tablespoons (or more) ice water
Streusel:
3/4 cup Brown Sugar
3/4 cup Flour
1 1/2 cups ground toasted Hazelnuts*
3/4 cup Butter
Flake Salt, optional
*For ground hazelnuts you can find that readily available in many stores, but if you can only find whole or pieces, you can chop or process to a finer size in a food processor or blender. I toast in the oven at 350 degrees for 4-5 minutes to get some color and additional flavor. If you want, you can skip this step.
Prepare
FOR THE FILLING:
Dissolve corn starch in nectar or water and set aside.
Combine remaining filling ingredients in a saucepan and heat over medium to medium low heat until juicy. Stirring frequently to prevent burning. About 7 minutes.
whisk in corn starch slurry and continue to heat until thick and the mixture goes from milky to deep orange. about 3-4 minutes.
FOR THE PASTRY:
Wisk together flour, hazelnuts and salt.
Cut fat into the flour mixture until fully incorporated into a shaggy dough.
Add ice water a tablespoon at a time until the dough holds together.
Line a baking sheet with baking parchment.
Roll dough and cut into 12+ rounds or squares or whatever shape your tartlet pans are. I cut with a 4" round tartlet pan then press the pastry into the pan.
Spoon in a heaping tablespoon of apricot filling into prepared unbaked tart shells until distributed evenly.
FOR THE STREUSEL:
In a medium sized bowl stir together the sugar, flour and hazelnuts.
Cut butter into the flour mixture until fully incorporated into a crumble texture.
Spoon streusel topping over apricot filling in the prepared tartlets until distributed evenly.
Sprinkle with flaked sea salt.
Bake tartlets on a baking sheet at 375 degrees for 25-30 minutes.
Remove from oven and transfer to a cooling rack.
Makes 12, 4" round tartlets
